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Chocolate-Cola Cake with Chocolate-Cola Buttercream
Total 2 hours and 10 minutes (includes cooling time)
Active 30 mins
Makes 12 servings
Chocolate cake with ice cream is a pretty common craving of mine. When I choose to succumb, this is the cake I usually make and it always hits the spot. My kids know I have a sweet tooth, of course, but I think even they’re surprised when they come home from school and find an almost full frosted sheet cake waiting for them. That’s only possible because of how quickly it comes together . . . and the powerful pull of chocolate.
TIP: In this episode, Jo makes the cake in a sheet pan. The recipe method here (and in “Magnolia Table Cookbook”) calls for a 9 x 13-inch baking pan. You can use either type of pan to achieve the same cake. (If using a sheet pan, make sure it is at least 1-inch deep.)
Ingredients
  • Cake
    • Nonstick baking spray or vegetable shortening, for the pan
    • 2 cups all-purpose flour
    • 1 cup granulated sugar
    • 1 cup packed dark brown sugar
    • 1/2 teaspoon kosher salt
    • 1/2 pound salted butter
    • 1/4 cup natural unsweetened cocoa powder
    • 1 cup cola (not diet)
    • 1 teaspoon baking soda
    • 1/2 cup buttermilk, at room temperature
    • 2 large eggs, at room temperature, lightly beaten
    • 1 teaspoon pure vanilla extract
  • Frosting
    • 12 tablespoons (1 1/2 sticks) salted butter, at room temperature
    • 1/2 cup natural unsweetened cocoa powder, sifted
    • 1/4 cup cola (not diet)
    • 2 cups powdered sugar, sifted
Directions
  1. To make the cake: Preheat the oven to 350°F. Spray a 9 x 13-inch baking pan with baking spray or grease with vegetable shortening.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, and salt.
  3. In a small saucepan, bring the butter, cocoa, and cola to a boil over medium-high heat, stirring until smooth. Pour into the flour mixture and whisk until smooth.
  4. In a small bowl, dissolve the baking soda in the buttermilk. Pour into the flour mixture and whisk until smooth. Whisk in the eggs and vanilla.
  5. Pour the batter into the prepared pan and bake until a tester inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan on a wire rack.
  6. To make the frosting: In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter on medium speed until smooth. Add the cocoa and cola and beat on low speed until smooth. Scrape the bowl. Beat in 1 cup of the powdered sugar on medium speed. Scrape the bowl. Beat in the remaining 1 cup powdered sugar on medium speed. Scrape the bowl. Spread over the cooled cake before slicing and serving.
  7. If any cake is left over, cover the pan tightly and store at room temperature for up to 2 days.